I love it when friends prepare dishes and they turn out to be really delicious and then they share them with me. It's the perfect way to pass on tried-and-true recipes that you know are always going to be popular no matter what the dining occasion or experience.
My favorite sister-in-law and her husband are both wonderful cooks in their own right and take turns preparing evening meals. The two recipes I'm featuring today are the result of that cooking prowess, and so easy they are meant to be passed along.
I have now prepared them both myself, and they are not only both absolutely simple but also absolutely delicious.
The only way I can possibly think the "Corn-Sausage Chowder" would be any tastier would be to add a little half and half or cream instead of a whole can of evaporated milk.
This recipe is also great prepared and then placed in the crockpot for extra ease in serving, if you're uncertain as to what time you will be sitting down to eat.
The Beef Stroganoff recipe, given to my sister-in-law many, many years ago by a longtime friend, is an age-old favorite and a little bit different twist on traditional "Beef Stroganoff," with the addition of the dry onion soup mix. When I prepared this, I didn't even take the time to brown the meat and it was still wonderful. I did cook it longer than the two hours recommended, however, and the meat was pull-apart tender. In this recipe, you can substitute beef broth for the water if you like, or a similar amount of cooking wine would also work well, as adding wine to any dish you are preparing only serves to enhance the flavor.
I served the stroganoff with wide egg noodles, but it would also be great served over rice, mashed or baked potatoes, or even fluffy, homemade flour dumplings, a favorite of mine, for which the recipe also follows.
Until next time, from my kitchen to yours, happy cooking!
1 lb. bulk pork sausage (or Italian sausage)
1 cup coarsely chopped onions
4 cups potatoes, peeled and cut in cubes
2 cups water
1 tsp. salt
1/2 tsp. dried marjoram, crushed
1/8 tsp. pepper
1 17 oz. can cream style corn
1 17 oz. can whole kernel corn, drained
1 12 oz. can evaporated milk
Cook pork sausage and onion until brown. Drain grease and add potatoes, water, salt, marjoram and pepper. Bring to boil and simmer until done. Add corns and milk and heat through.
Brown 2 pounds beef in butter or margarine (Either stew meat or cut-up round steak.)
Add: 1 can cream of mushroom soup
1 can cream of chicken soup
1 envelope onion soup
1/2 can water
Dash of oregano
Simmer for 2 hours or in crock pot. Just before serving stir in 1 cup sour cream.
1 cup flour
1 tsp. salt
1 tsp. baking powder
¼ to ½ cup milk
Stir all ingredients together, adding enough milk until they are gooey and mixed well. Drop by teaspoonfuls into boiling water and let cook for approximately four minutes, stirring them around occasionally. Pour into colander to drain them and serve with stroganoff while they are still piping hot. If you want larger dumplings, drop larger amounts into water and cook for an extra minute or two.
(You might also want to double the batch.)